Cauliflower Soup

My favorite (read: absolutely simplest to make) soup is cauliflower soup.  Inspired by a deliciously silky smooth version that I had several years ago at ABC Kitchen, I’ve tried several variations of my own and have perfected the way I like my soup.  If you like a richer, smokier taste, you can roast the cauliflower in the oven on 350 degrees with macadamia oil and salt for 20-25 minutes first.

Servings: 6
Prep Time: 5 minutes
Cook Time: 30 minutes


  • 1 head cauliflower, about 4 cups chopped (I used a yellow cauliflower this week, but any variety works)
  • 2 1/4 inch rings yellow onion
  • 3 cloves garlic
  • 6 c stock (I used homemade, but this one is a good organic option with no added sweeteners)
  • 1/4 tsp ground pepper
  • Optional garnishes: 1/4 tsp cumin, chives, and 1.5 tsp truffle oil or thinly shaved fresh jalapenos and 1.5 tsp truffle oil.


(1) Chop the whole cauliflower in large pieces and remove bottom greens.


(2) Add cauliflower, onion, and garlic to stockpan.  Cover with stock and cook on high for about 20 minutes (or until cauliflower is very soft when pierced with a fork.)


(3) Puree with an immersion blender until smooth.


I like my version thick but silky, which is what this ratio of stock to cauliflower will produce.  For a runnier soup, add an additional 2 cups stock.  Serve hot with any garnishes you like – I think a dash of truffle oil and cumin makes all the difference in the world (but I’m also a jalapeno lover, so I alternate)!  I’ve also seen bacon, pickled onions, and all sorts of other options.  The relatively mild taste of the cauliflower makes it an easy base for a wide range of flavors.

Nutrition facts here.

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